It’s John’s Birthday today, and while he might kill me for doing this (if he can catch me), he is 30 today!
I thought I would take this time to tell you a few things about John and why he is an awesome brother:
1. He fields my various witty remarks (anxiety attacks, pleas for more blog content, harassment about his weekend plans) that I shoot at him via gchat with apparent ease and only occasionally ignores me.
2. John has two general reactions:
“Great.” Sometimes things can be “glorious,” and then you know it’s really great.
“S*&T!” The delivery of this remark is always the same regardless of the magnitude of his disapproval.
3. I can only sometimes detect the fear in his eyes when I tell him my latest crazy scheme.
4.He gives dating advice! My personal favorites are these:
a. Do as I say, not as I do.
b. Do not laugh excessively at a dude’s jokes.
c. Stop dancing like that.
d. No fear, naw mean?
Side note: I literally have no idea what he means. Especially about the dancing.
5. Regardless of what is going on, what we had been talking about previously, John will divert my attention to Vespas. I receive links to them all day long accompanied by his Vespa negotiating tactics:
“Let’s low ball these people and take no prisoners: We’re willing to pay $2400 over 6 months. Throw in the helmets and the automatic, in-dashboard cannoli dispenser or there is no deal.”
6. He will practice his golf swing, (sans clubs) anywhere. In public, out in a bar, on the sidewalk, etc.
7. My dog, Toby hates him. But John will walk him for me anyway.
8. When I moved back from California, he let me sleep on his couch on weekends for a whole year and hang out with his friends. I got very good at beer pong.
9. He likes to sing “Shout” in public. To rave reviews.
10. John used to eat some weird stuff when he was younger. One of his favorites was, “grilled cheese dunked in yogurt.” this was a classic American cheese sandwich which he dunked in Dannon vanilla yogurt as he ate it.
However! I have updated this gastronomic disaster and created something truly delicious. So in honor of John and his birthday, I give you Comte and Scallion Grilled Cheese on Focaccia Bread with Honey Mustard Yogurt Dipping Sauce.
4 slices Focaccia bread, sliced about 1” thick
Comte cheese, sliced thinly: enough to cover the top of two of the Focaccia slices. I used a “Tewksbury” cheese from Valley Shepherd Creamery that I bought at the Union Square Greenmarket.
1 bunch scallions: chop the white and light green parts only, discard the dark green leaves.
2 tablespoons butter
Heat the 2 tablespoons of butter in a frying pan over medium heat. Once the butter is melted, add the chopped scallions and sauté until they are soft, about 7 minutes.
Take your bread slices and one by one, dunk them in the pan of butter and scallions, pressing both sides into the mixture.
In the meantime, heat up the broiler of your oven.
Once you have coated both sides of all four pieces of bread, place the sliced cheese on top of two of the slices. Top these cheesed-up ones with the remaining two pieces of Focaccia and let simmer in the pan for about 2 minutes. Flip and simmer another 2 minutes for the flip side.
By this time, your broiler should be nice and hot. Transfer the sandwiches to a cookie sheet and pop them in the broiler so they get nice and toasty. But watch out for that broiler – don’t let your cheesy masterpieces burn!
Remove from the oven and serve immediately with the honey mustard yogurt dipping sauce on the side.